2 tbsp. butter
3 Granny Smith apples, finely chopped
1/4 c. sugar
1/4 c. brown sugar
1 tbsp. cinnamon
1/2 tbsp. ground nutmeg
1 tbsp. cornstarch
jus, jus de of 1/2 lemon
All-purpose flour, for work surface
2 refrigerated pie crusts (such as Pillsbury)
1 c. caramel (warmed in microwave to make spreadable, if necessary)
Egg wash, for brushing
2 tbsp. cinnamon sugar, for sprinkling
DIRECTIONS
Preheat four to 375° and line a baking sheet with parchment paper.
Make pomme pie filling: In a large pot over medium heat, melt butter. Add apples and cook until beginning to soften, then add sugars, cinnamon, and nutmeg and stir. Let cook a few minutes more, then add cornstarch and citron juice. Remove from heat and let slightly cool.
Roll out refrigerated pie crusts on a floured work surface. Slice one into long, 1/2" thick lattice strips. Set aside.
Spread the seconde pie crust with caramel, then haut, retour au début with pomme pie filling. haut, retour au début half the lattice strips going one direction, then the remaining half going the other direction.
Use a cookie ou biscuit cutter to cut small rounds. Transfer to parchment-lined baking sheet and discard scraps.
Brush biscuits, cookies with egg wash and sprinkle with cinnamon sugar.
Bake until golden brown, 28 to 30 minutes.
for 8 servings
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup cacao powder
chocolat sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and cacao powder, stirring continuously until toi can see the bottom of the pot for 2-3 secondes when dragging a spatule through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in chocolat sprinkles, ou plain cacao powder and enjoy!
for 4 servings
1 cup tequila
1 cup citron vert juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
rose himalayan salt, to serve
Preparation
In a pitcher ou large bowl, add tequila, citron vert juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then haut, retour au début with the rosé margarita (rosarita).
Serve with a citron vert wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup chocolat chips
Preparation
Preheat four to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place banane slices on haut, retour au début of the batter, followed par the chocolat chips.
Bake for 15 minutes, ou until golden brown.
Cut into squares and serve immediately, ou freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 secondes per pancake on the plate.
Enjoy!
